Saturday, November 17, 2012
Exhibit #122: Nogg 2012
Tonight we debut this year’s batch of nogg, employing the traditional service for a large party: served from the punch bowl, with freshly beaten egg whites incorporated into the mixture, which lightens the thick body of the nogg. This year’s edition is of the traditional bourbon-based varity (the “George Hunt” recipe), which also includes smaller amounts of rum (Scarlet Ibis) and premium cognac (Camus XO), along with the requisite egg yolks, sugar, milk, cream and freshly grated nutmeg. If you’ve only ever had commercial eggnog, you are in for a revelation – the difference is not unlike that between a fast food burger and a top grade cut of steak.
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And here are a few hot drinks of the early to mid 19th century, some may even date to the colonial era. Although the drinks can be spartan in terms of ingredients, the whole is definitely greater than the sum of the parts.
Hot Brandy Toddy $10
A bit of demerara sugar, Martell VSOP cognac, hot water, freshly grated nutmeg, 19th century style.
Hot Milk Punch $14
Serves 1-3 people (an individual serving is a double in strength). Hot milk, a good amount of cognac, half as much Jamaican rum (Smith & Cross navy strength), a bit of sugar, and freshly grated nutmeg. The Ambien of the early 19th century.
Hot Spiced Rum $9
Jamaican rum, demerara sugar, whole cloves and allspice, butter, and hot water. One of the few very old drinks that has survived relatively unchanged for nearly two centuries.
Scotch Whisky Skin $9
Glenlivet 12yr, demerara sugar, lemon peel, hot water.